Common Formulations
Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. The amount of water, expressed as a percentage of the weight of flour, is referred to as the "hydration" and is indicative of the stickiness of the dough and the "crumb", or internal texture, of the bread. Lower hydration rates (e.g. 50-57%) are typical for bagels and pretzels, and medium hydration levels (58-65%) are typical for breads, and rolls. Higher hydration levels are used to produce more and larger holes, as is common in artisan breads such as baguettes or Ciabatta.
Read more about this topic: Baker Percentage
Famous quotes containing the word common:
“Throughout the 1980’s, we did hear too much about individual gain and the ethos of selfishness and greed. We did not hear enough about how to be a good member of a community, to define the common good and to repair the social contract. And we also found that while prosperity does not trickle down from the most powerful to the rest of us, all too often indifference and even intolerance do.”
—Hillary Rodham Clinton (b. 1947)